1.
Analysis on the composition of traditional rice-tea and function rice-tea
传统米茶和功能米茶成分分析的研究
2.
Study on the Extraction Technology of Tea Saponin from Hainan Green Tea Seed and the Components of Tea Seed Oil
海南绿茶籽茶皂素提取工艺及茶籽油成分研究
3.
Effects of Active Ingredients in Black Tea,Green Tea and Oolong Tea on Antioxidant Capability
红茶、绿茶、乌龙茶活性成分抗氧化性研究
4.
Study on elavour components of teas:comparison of flavour components by Wulong tea and Raw tea;
茶叶香气成分的研究——乌龙茶与鲜茶香气成分的比较
5.
DETERMINATION OF ACTIVE PRINCIPLES IN CHINESE HERBAL DRUGS Ⅲ.DETERMINATION OF CATECHIN IN ACACIA CATECHU(L)WILLD.
中草药有效成分的分析Ⅲ.儿茶中儿茶素的测定
6.
Study on Relationship between Soil Nutrients and the Corresponding Components in Tea of Shaanxi Province;
陕西茶园土壤养分与茶叶相应成分关系的研究
7.
Analysis of Black Tea Aromatic Components & Preliminary Research on Thearubigins
红茶香气成分分析及茶红素类物质的初步研究
8.
Rubusoside is a major sweet component of Rubus suavissimus S.Lee, which is a special product of Guangxi Province, China.
甜茶素是广西特产甜茶中的主要甜味成分。
9.
Studies on Rubusoside and other Chemical Constituents in Leaves of Rubusoside Suavissimus S. Lee;
广西甜茶中甜茶素和其它化学成分的研究
10.
Comparative studies on the extracting methods of aroma compounds from green tea liquid
绿茶茶汤香气成分提取方法的比较研究
11.
Research on the biochemical ingredient and quality character of tea varieties with high polyphenol
高茶多酚茶树品种的生化成分与品质性状研究
12.
Compared analysis of the flavonoids content between fresh tea and tea products
茶鲜叶与成茶中总黄酮含量的比较分析
13.
Novel Methods for Preparing and Isolating Functional Components from Tea;
茶叶功能成分制备和分离新工艺研究
14.
Improvement in Analyzing Chemical Constituents of Chayu Capsule by HPLC;
HPLC法分析茶愈胶囊化学成分方法改进
15.
Analysis of volatile components in Camellia nitidssima by GC-MS
金花茶挥发性成分的GC-MS分析
16.
Development and Functional Analysis of An Organic Pueraria lobata Root Teabag
有机葛根茶生产工艺及功能成分分析
17.
Analysis of Changes in Aroma Components of Pu-erh Tea during Post-fermentation Process
普洱茶后发酵中的香气成分变化分析
18.
Biochemical components in the shoot of purple bud tea varieties
紫芽品种茶树春梢芽叶生化成分分析